The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.
I used Häagen-Dazs(R) ice cream.
Staggering the process so that each layer can set up in the freezer is important to ensure things set evenly and don't melt into each other. The crust can be made up to 2 days ahead.